South Carolina seafood chowder. Add wine and seafood spice blend; stir and keep warm until ready to serve. To serve, ladle into individual bowls and garnish with parsley. If made ahead, cool then refrigerate.
Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Add the scallops, lobster, shrimp, cod and haddock. You can have South Carolina seafood chowder using 11 ingredients and 2 steps. Here is how you achieve it.
Ingredients of South Carolina seafood chowder
- You need 2 can of minced clams.
- It's 2 can of crabmeat.
- It's 1 can of oysters.
- You need 1 stick of butter.
- You need 1 of medium onion, chopped.
- You need 1 lb of shrimp (16-20).
- Prepare 1 lb of scallops.
- It's 1 of S&P to taste.
- It's 2 cup of heavy cream.
- It's 2 cup of half and half.
- You need 1 of your favorite fish, cut up. (optional) I add tilapia.
In a Dutch oven, heat butter over medium-high heat. Stir in flour until blended; gradually add milk. Cook's Notes: For a basic corn chowder, simply omit the seafood. May also substitute frozen corn, but if you are making this in the midst of fresh corn season, definitely use fresh shucked, corn cut right off of.
South Carolina seafood chowder step by step
- Melt butter in a 6 qt pan. Saute onions. Then saute the shrimp on medium heat. Add the heavy cream and half and half. Now add the clams, crabmeat, scallops, oysters and S&P. Add any other fish you want in at this time..
- Cook this on low for 1-2 hours. Enjoy..
From Hilton Head Island on up to Myrtle Beach, we landed the state's freshest catch.. South Carolina seafood chowder kanisuroll Naples. Special recipe from my dear friends in South Carolina that I've made many many times. Andrew Zimmern adds depth to his rich seafood chowder by making an easy stock with corn cobs and shrimp shells. Plenty of cream and butter make this chowder irresistibly decadent.